Mini snowdrifts

COOK TIME
45 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt over a warm water bath. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Beat the eggs and 50 g sugar with the whisk of the hand mixer until thick and creamy.

2. 2

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Stir vanilla pulp and quark into the egg-sugar mixture. Sift the starch on top and stir in. Stir 2 tablespoons of the dough into the liquid chocolate. Let the mixture run into the remaining dough while stirring.

3. 3

   Pour the dough into the twelve greased, flour-dusted wells (75 ml each) of a baking tray. Bake in the oven for 20-25 minutes. Let rest on a cake rack for about 30 minutes. Then carefully lift the cakes out of the trays and let them cool down (not surprisingly, the cakes are relatively flat).

4. 4

   Peel the mango and cut the flesh into 12 cubes. Beat the egg whites, salt and lemon juice until stiff, adding 150 g sugar. Beat until a very firm, shiny mass is formed.

5. 5

   Place the cakes next to each other on the work surface. Distribute the mango pieces in the middle of each. Place small mountains (snowdrifts) of the beaten egg white on top with a tablespoon. Dip spoon into hot water in between. If the beaten egg white sticks to the spoon, wipe it off with your fingers. Leave to dry for about 1 hour.

6. 6

   If you don't have a Bundt pan, the troughs of a muffin pan will fill up to about a third of their capacity.

Nutrition Facts

KCAL
140 kcal

CARBS
23 g

FATS
3 g

PROTEINS
4 g